Smoked Fish Dip

I believe I've said it before: we could all use a little more fish in our diets. In Jupiter, where I live, there is an abundance of fresh fish available, and a million ways to cook it. That said, one dish seems to be present on every single restaurant menu in town. It is so pervasive, it pretty much could be called the official town food: smoked fish dip. Places like Guanabanas and Pinder's Market have great renditions, but it is so easy to do at home, and makes a great  appetizer for those South Florida holiday parties. I've adapted this dish a bit to lower fat content, and do recommend serving it with jarred, sliced jalepeños and whole wheat crackers, as it customary in the area.

Ingredients

•   1/2 lb. smoked local kingfish

•   1 heaping tsp. finely chopped onion

•   1 heaping tsp. finely chopped, fresh parsley

•   8 oz. fat-free cream cheese

•   1 tbsp. prepared horseradish

•   1/8 tsp. cayenne pepper

•   black pepper, to taste

Instructions

This could not be simpler. Put all ingredients in a food processor and mix until a consistent, patê-like consistency. Can be served in a bowl or piped on to crackers with a pastry bag, topped with a single jalapeño slice (ver fancy!).